• 20minutes
  • 122calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 bunch broccoli rabe (about 1 pound), trimmed and chopped

  2. 2 tablespoons extra-virgin olive oil

  3. 1/2 cup slivered oil-packed sun-dried tomatoes, rinsed

  4. 2 tablespoons balsamic vinegar or sherry vinegar

  5. 1/8 teaspoon salt

  6. Pinch of freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and gently press out as much water as possible.

  2. Heat oil in a Dutch oven or large skillet over medium-high heat. Add the broccoli rabe and cook, stirring, until tender, 3 to 4 minutes. Remove from the heat; stir in sun-dried tomatoes, vinegar, salt and pepper.


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